Table 3.

Critical control points and corrective measures (practices) and handwashing motivational drivers that were targeted by our weaning food hygiene intervention

Critical control points	Corrective measures: behaviours the intervention aimed to improve
Before food preparation	1. Handwashing with water and soap before food preparation.
	2. Washing of pots and utensils before food preparation and drying on a clean (and cleanable) surface.
During cooking when hand becomes contaminated	3. Handwashing with clean water and soap when contaminated during cooking.
Stored food storage before feeding to the child	4. Reheating of premade food after storage before feeding.
Before feeding the child	5. Handwashing with clean water and soap before feeding child (mother) or eating (child).
Water ready for drinking by the child	6. Boiling and cooling of water ready for drinking by child.
Evo-Eco model motivational drivers for handwashing behaviour change	Definitions of motivational drivers
Nurture	The desire for a happy, thriving child.
Disgust	The desire to avoid and remove contamination.
Affiliation	The desire to fit in with what others in a reference group are doing.
Status	The desire to have greater access to resources than others in the group.
Purity	The desire to be favoured by God and to be holy.